Bolognese Sauce

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This traditional Bolognese sauce is made using all the authentic ingredients like beef, pork, fresh tomato purée, then cooked low and slow for hours to develop a rich, hearty taste.
Serve over Rigatoni, Orecchiette, pappardelle or tagliatelle.

Course: Entree
Cuisine: Italian
Servings: 6

Ingredients

• 2 tablespoon olive oil
• 2 tablespoon unsalted butter
• 1 1/2 pounds 80/20 ground beef
• 1 1/2 pounds ground pork
• 6 ounces pancetta chopped finely
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup large onion finely chopped
• 1 cup celery stalks finely chopped
• 1 cup carrots finely chopped
• 1/2 lb. sliced mushrooms
• 5 garlic cloves grated or finely chopped
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/2 tsp crushed red peppers (optional)
• 1 pinch freshly grated nutmeg
• 1 cup white wine or red if you prefer
• 36 ounces good quality can tomato puree or
• 2 each 14.5 oz. can diced San Marzano tomatoes
• 2 cups milk
• 1 cup beef stock

Preparation

Step 1

To a large, heavy saucepan add the oil and butter over medium-high heat.
When the butter is melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breaking up the meat while cooking.
When the meat is browned, add the onion, celery, mushrooms and carrots, mix well and cook for 3 minutes.
Stir in the garlic and cook for 2 more minutes.
Add the wine, stir and allow to cook and reduce slightly for about 3 minutes.
Add the tomato purée, milk, stock, basil and oregano and mix well.
Partially cover and simmer for 4 hours, stirring often to prevent it sticking to the bottom. If any fat rises to the top, use a spoon to skim it off.
When done, taste for seasoning and adjust to your taste.